Crock Pot Meatball Stew

• 2 tablespoons dried onion flakes
• 12 cup fine dry breadcrumb
• 1 teaspoon Worcestershire sauce
• 2 eggs, lightly beaten
• salt
• fresh ground pepper
• 2 lbs ground beef
• 2 tablespoons vegetable oil
• 5 red potatoes, peeled and cubed
• 2 carrots, sliced about 1/2-inch thick
• 2 stalks celery, chopped
• 1 onion, chopped coarsely
• 2 (10 1/2 ounce) cans condensed golden mushroom soup

1. Mix eggs with dried onion, bread crumbs, Worcestershire sauce, and salt and pepper.
2. Blend meat in a and mix thoroughly.
3. Heat oil over medium-high heat in a large skillet.
4. Form meat mixture into meatballs about 1-1/2 to 2 inches in diameter; brown on all sides in hot oil.
5. While meatballs are browning, place the potatoes, carrots, and celery in a crock pot (3-1/2 quart or larger); using a slotted spoon or spatula, place browned meatballs on the vegetables.
6. Quickly brown the onions and add to the crock pot.
7. Pour soup over all; cover and cook on low for 7 to 9 hours.
8. Taste and adjust seasonings before serving.

onion flakes, breadcrumb, worcestershire sauce, eggs, salt, fresh ground pepper, ground beef, vegetable oil, red potatoes, carrots, stalks celery, onion, condensed golden mushroom soup

Taken from www.food.com/recipe/crock-pot-meatball-stew-16190 (may not work)